Spice up your Tuesday night with this little #meatless #bbq wonder!
Meatless Eggplant Meatball
- 4 cups cubed eggplant
- 1 1/2 tsp salt
- 1/2 cup small sweet onion
- 3 tbsp olive oil
- 7 Garlic cloves
- 1/4 tsp red pepper flakes
- 2 tbsp water
- 1/2 tsp paprika
- 2 tsp dijion mustard
- 2 tbsp ketchup
- 1 tsp chipotle Tabasco
- 1 egg
- 1 cup panko bread crumbs
- 2 tbsp chopped green onion
- 2 tbsp chopped fresh parsley
- 1 tbsp basil chiffonade
- 1 cup Bill’s Best Spicy BBQ sauce
Preheat oven to 375 degrees. Cube eggplant and sweet onion. Mince 4 garlic cloves. Add olive oil to sauté pan over medium heat. Add minced garlic, red pepper flakes, and onion. Sauté until garlic is golden. Reduce heat to low add the eggplant, salt, and 2 tbsp of water; cover. Steam eggplant until it is soft approximately 20-25 minutes. Add eggplant to a large mixing bowl and allow to cool. Add ketchup, mustard, smoked paprika, remaining 3 minced garlic cloves, beaten egg, green onion, parsley, basil, bread crumbs, and Tabasco. Mix with hands adding additional breadcrumbs if necessary. Refrigerate for 30 minutes. Form into bite sized balls. Arrange on baking sheet and brush each ball with olive oil and sprinkle with salt. Bake for 30-35 minutes until firm and golden brown. Heat BBQ sauce over medium heat until it starts to bubble remove from heat and pour over meatballs. Skewer individually and garnish with fresh chopped parsley. Enjoy!
